EGG ROLL IN A BOWL
EGG ROLL INGREDIENTS
-2 lbs ground chicken
-1/2 cup diced onions
-2 cloves garlic
-1 teaspoon coconut oil or avocado oil
-1 & 1/2 teaspoon grated fresh ginger
-1/2 tsp. Red pepper flakes
-1 teaspoon Redmond Real salt
-2 & 1/2 teaspoons Tamari wheat free soy sauce
-2 cups cabbage or iceberg lettuce
PEANUT SAUCE:
-1/2 cup PB2 powdered peanut butter
-juice of 1/2 of a lime
-1 & 1/2 tsp. Fresh ginger
-1 Tbs. Sriracha
-3 drops stevia
-water to thin out sauce
Heat a pan on medium high heat and add the coconut oil. Add the ground chicken to the pan & sauté until it’s no longer pink. Add the garlic, onion, ginger & pepper flakes & sauté for 5 minutes. Add the salt & tamari to the ground chicken and sauté for another 2 minutes then add the cabbage or iceberg & sauté for another 2 minutes stirring constantly, then turn off the heat & set aside.
To make the peanut sauce you want to add all of the ingredients to a small bowl & mix using your whisk. Have a small amount of water on the side & add it slowly to the peanut sauce ingredients to thin the sauce out to the consistency that you like. (Don’t make it too runny)
Serve the egg roll in a bowl with a drizzle of the sauce on top. So delicious!!
It will not disappoint.
